Place all the ingredients, except the scallion, in a pot. Stir in about three cups of water.
Set on the stove, covered, over low heat. Cook until the rice grains are soft and split.
Taste occasionally and add more salt and pepper, as needed. Stir occasionally as well to make sure that nothing sticks to the bottom of the pot.
If the congee appears too thick at any stage, add half a cup of water each time.
Stir in the scallions and let the congee sit, off the heat, for about ten minutes before serving.